Protein Banana Bread

This high Protein Banana Bread recipe has the same moist and delicious texture as traditional banana bread but it's higher in protein and low fat so you can feel good about having an extra slice! Lauren Allen

View the print-ready version of this recipe.

Give me a second slice of High Protein Banana Bread, please.

It tastes SO good, but is way better for you (natural sweeteners, low in fat, high in protein and made with whole grains). I really think it will be your new snack obsession. Most importantly, it has the moist and sweet taste and texture of traditional banana bread, but we use vanilla protein powder and Greek yogurt to increase the protein. (I also have a healthier banana bread recipe that’s low sugar, that’s been a favorite of ours for years, but it’s not high protein).

And please go ahead and invest in the BEST bread loaf pans. I use these beauties for all of my bread making, and they’re great quality and a great price.

And here’s all of my High Protein Recipes in one place! I highly recommend the Protein Waffles.

How to Make Protein Banana Bread

Make Batter: Add oats to a food processor or blender and blend into a fine flour. Add to a mixing bowl with protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon. Mash bananas in a separate bowl then mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.

Lauren Allen

Bake: Pour into a greased loaf pan. Bake at 350 degrees F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil part way through cooking if it’s getting too browned.

Lauren Allen

Make Ahead and Freezing Instructions

To Make Ahead: Protein banana bread will keep at room temperature for 3-5 days.

To Freeze: cool completely then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.

Protein Banana Bread

Servings 12 slices

Prep 10 minutes mins Cook 45 minutes mins Total 55 minutes mins

• 3/4 cup old-fashioned rolled oats
• 3/4 cup white whole wheat flour
• 1/2 cup Vanilla Protein Powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 large egg
• 3 large bananas, mashed (1 1/4 cup)
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 Tablespoons maple syrup, honey, or agave

Dry ingredients: Add oats to a food process or blender and blend until it’s the texture of fine flour. Add to a mixing bowl. Stir in protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon.

Wet ingredients: Mash bananas in a separate bowl. Mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.

Bake: Pour into a greased loaf pan (I line the bottom of mine with parchment paper). Bake at 350 degrees F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil part way through cooking if it’s getting too browned.

Notes

Make Ahead Instructions: keep at room temperature for 3-5 days, or store in the fridge.

To Freeze: cool completely then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.

High Protein Banana Bread Muffins: Spoon the batter into greased or lined standard cup muffin tin and bake for 18-25 minutes. Makes 12 muffins.

Nutrition

Calories: 113kcal, Carbohydrates: 20g, Protein: 6g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Trans Fat: 0.003g, Cholesterol: 23mg, Sodium: 359mg, Potassium: 192mg, Fiber: 2g, Sugar: 7g, Vitamin A: 42IU, Vitamin C: 3mg, Calcium: 79mg, Iron: 1mg

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